Sesame Breadsticks

Overview

Teacher Meng’s black and white sesame breadsticks were originally planned for breakfast, but I’ve eaten so much recently that it’s almost out of the question. If your hands are itchy for nothing, you might as well turn it from a picture into a real thing, put it on the table and use it as a snack. Teacher Meng said that when baked, it will be crispy on the outside and soft on the inside; if it is simmered for a while, the whole will be crispy. I didn’t really choose the texture, I just baked it to my favorite color, but it achieved an overall crispy texture. That doesn't matter, just eat it as a biscuit, it can be stored well. . . .

Tags

• baking
• children
• cookies
• afternoon tea
• butter
• high gluten flour
• milk powder
• black sesame
• dry yeast
• fine sugar
• protein
• salt
• water

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Pour the dough ingredients except butter into a bowl

   

3. 3 Knead into a uniform dough and add butter

   

4. 4 Continue kneading until the film is stretched

   

5. 5 Put it into a bowl for basic fermentation

   

6. 6 Prepare decoration materials

   

7. 7 The dough has grown

   

8. 8 Roll out into a rectangle about 0.3 cm thick

   

9. 9 Surface brush protein

   

10. 10 Mix black and white sesame seeds evenly

    

11. 11 Sprinkle onto surface and press lightly

    

12. 12 Cut into strips about 1 cm wide

    

13. 13 Twist into a twist

    

14. 14 Place in baking pan

    

15. 15 Put in the oven, middle layer, heat up to 180 degrees, heat down to 150 degrees, bake for about 15 minutes

    

16. 16 Golden on the surface, out of the oven